Cinnamon Roll Pancakes


I just got back from one of my favorite places in the world--New York City! I was away for 5 weeks doing an away rotation and it was so great to be back there; I revisited a lot of my old favorite haunts and made new memories, too, in between shifts at the hospital. The only downside to NYC this time was that it was so hot. There was not one day that I didn't come home in my scrubs drenched in sweat from the walk home. It was regularly 87-88 degrees in September! Meanwhile Utah was deep into fall, with changing leaves and crisp mornings, which made for a nice welcome home. My first morning back I made these cinnamon roll pancakes because cinnamon has such a great fall association. I made them using gluten free pancake mix so that Noah could partake but any storebought or homemade pancake mix will work. 

Cinnamon Roll Pancakes

(makes 6-8 medium-sized pancakes)

1 portion of your favorite pancake batter, mixed up

Cinnamon Filling:

  • 3/4 cup light or dark brown sugar
  • 7 tablespoons butter (melted)
  • 1 tablespoon cinnamon

Cream Cheese Icing:

  • 2 oz cream cheese softened
  • 2 tablespoons butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1-4 tablespoons milk  

To assemble, take melted butter, brown sugar and cinnamon and mix together with fork in a small bowl until combined. Pour mixture into a good-quality ziplock back (make sure there are no leaks!) and place in fridge. The idea is you want the butter to harden just a little so the mixture isn't too runny and you can form as swirl, but not too hard that you can't squeeze it out of the bag.  


Next, mix up your pancake batter according to package instructions. Heat your pan on medium heat. Once your cinnamon filling is the right consistency, butter your pan and pour out your batter. I make these 1 pancake at a time because they take a bit of practice! 


Working quickly, clip a small corner off the baggie and starting 1 inch in from the pancake edge, squeeze out filling in spiral motion, ending in the center. It is super important not to get the filling too close to the edge or it will just bubble out when you flip it. You want some batter there to seal it all in.  


Once you see lots of bubbles in the batter check the edge of a pancake to see if it is browned before flipping (this takes some practice and my first two were not super pretty so be patient with yourself :) ).


The end result should look like this! The filling melts and leaves a swirl of cinnamon candy flavor. If you are worried about pancakes getting cold you can stack them on a plate or pan in the oven heated at 200 degrees. 


For the icing, combine softened butter and cream cheese in mixer until well-combined. Add vanilla and then powdered sugar, a little at a time. Icing will be very thick and sticky at this point. Add milk, 1 tablespoon at a time until a loose, drizzly consistency is obtained. Scrape down sides of bowl and remix. Put icing in second ziplock bag, clip corner and drizzle across stack of pancakes. Enjoy immediately! We didn't have any leftovers--the cinnamon filling gets crunchy and the cream cheese icing cuts it from being too sweet. We ate ours with some salty bacon for contrast and sipped some hot coffee. Perfect fall morning breakfast. 


Thanks for reading! Xx